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Brunch Pancakes

25 Min(s)
25 Min(s) Prep
Once you make these brunchtime pancakes you may never make plain ol' pancakes again! Our recipe has cream cheese in the batter and warm cherries on top.
What You Need
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7 servings
Original recipe yields 7 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 egg s
2/3 cup flour
2 Tbsp. oil, divided
1-3/4 cups cherry pie filling, warmed
7 tsp. cinnamon sugar
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Let's Make It
1
Beat cream cheese and eggs in medium bowl with mixer until blended. Add flour; mix just until blended.
2
Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
3
Serve topped with pie filling and cinnamon sugar.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Variation
Serve topped with ratatouille or sautéed mixed fresh vegetables instead of the cherry pie filling and cinnamon sugar.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 150mg
50%
Sodium 170mg
7%
Total Carbohydrates 32g
12%
Dietary Fibers 1g
4%
Sugars 21g
42%
Protein 7g
14%
Vitamin A
10%
Vitamin C
4%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
7 servings, 5 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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